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Fresh and simple. Everyone needs a go-to salad for all those summer picnics and backyard gatherings, so why not make this one your number one pick.



Yields6 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins

 2 cups small, dried Rummo pasta
 7 oz can oil-packed tuna
 1 cup finely diced local English cucumber
 ½ small sweet local red pepper, diced
 ½ cup fresh or frozen sweet peas, thawed and blanched
 2 green onions, finely sliced
 1 stalk celery, finely diced
 ½ cup mayonnaise
 1 Tbsp chopped capers
 1 Tbsp lemon juice
 2 tsp lemon zest
  cup chopped fresh dill
 salt and pepper to taste
 1 cup grape tomatoes, quartered
 Boston lettuce
 lemon wedges for garnish

1

Cook the pasta in a medium saucepan of salted boiling water until al dente. Drain, rinse lightly and drain again. Let cool completely.

2

Place the pasta in a large bowl. Add all other ingredients except the tomatoes, Boston lettuce and lemon wedges. Mix well. Season with salt and pepper to taste.

3

Spoon pasta salad into Boston lettuce cups and garnish with tomatoes and lemon wedges. (Or line a bowl or platter with some of the greens and place the salad on top. Garnish with the tomatoes and lemon wedges or slices.)
Options:
- sliced blanched snow peas
- sliced blanched asparagus
- if you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)


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Ingredients

 2 cups small, dried Rummo pasta
 7 oz can oil-packed tuna
 1 cup finely diced local English cucumber
 ½ small sweet local red pepper, diced
 ½ cup fresh or frozen sweet peas, thawed and blanched
 2 green onions, finely sliced
 1 stalk celery, finely diced
 ½ cup mayonnaise
 1 Tbsp chopped capers
 1 Tbsp lemon juice
 2 tsp lemon zest
  cup chopped fresh dill
 salt and pepper to taste
 1 cup grape tomatoes, quartered
 Boston lettuce
 lemon wedges for garnish

Directions

1

Cook the pasta in a medium saucepan of salted boiling water until al dente. Drain, rinse lightly and drain again. Let cool completely.

2

Place the pasta in a large bowl. Add all other ingredients except the tomatoes, Boston lettuce and lemon wedges. Mix well. Season with salt and pepper to taste.

3

Spoon pasta salad into Boston lettuce cups and garnish with tomatoes and lemon wedges. (Or line a bowl or platter with some of the greens and place the salad on top. Garnish with the tomatoes and lemon wedges or slices.)
Options:
- sliced blanched snow peas
- sliced blanched asparagus
- if you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)

Jill’s Garden Tuna Pasta Salad with Dill